End of Summer
That's right folks! Summer is at its end, and in many more ways than one. Our big CSA ends this week, paving the way for our first day of Fall CSA next week! We've also passed through the Autumnal equinox, the official marker to end summer and lead us toward winter. We also experienced our first frosts this week. Say goodbye to our hot weather plants! They were officially taken by harsh old Mr. Frost. Zucchinis, squashes, cucumbers, eggplants, basil, tomatoes, and peppers are no more. But don't worry, we got word of the frost days before, and spent a lot of time picking from them before night fell. We now have large stores of squashes, basil, tomatoes and tons and tons of peppers and a greenhouse full of winter squash, curing in the sun! In spite of the loss of our hot crops the chill winds and cold nights have been more than welcome after such a long stretch of brutal heat and drought. We also have plenty of cool weather crops in the ground to boast of! In fact, the frost has done an amazing weeding job for some of them, killing warm weather weeds that are taking over. Especially in our beet fields!As colder weather nears, we will begin our long preparation for season extension! This means fixing up our greenhouses and building our high-tunnels, which we call "cats" (short for "caterpillars" since they sort of resemble them). In fact, a very important date is coming up on our farm where we will be showcasing what we do in regards to season extension here! PFI (Practical Farmers of Iowa) hosts the event right here on the farm, and us farmers will be involved in showing what we do over the winter, how our high-tunnels are built and what materials we use to make them! This event will be held on Oct. 4th. More information on this to be released soon!
A reminder for all of you still interested in veggie boxes to sign-up for Fall CSA! Yes, we still have memberships available. We hope to grow for you in the upcoming months!
In the meantime enjoy your last CSA box to all of you Summer participants out there. See you at market!
Last Summer CSA box includes:
- Potatoes
- Kale
- Peppers
- Zucchini
- Yellow Zephyr squash
- Garlic
- Bok Choi
- Sugar Snap Peas
- Salad Mix
- Turnips
- Daikon Radishes
- Winter Squash
....and possibly more!
Recipes
Spiced Cinnamon Rolls with Maple Glaze (featuring mashed Delicatta Winter Squash!) (www.myrecipes.com)
- Rolls:
- 1 cup warm water (100° to 110°)
- 1 tablespoon granulated sugar
- 1 package dry yeast (about 2 1/4 teaspoons)
- 11.9 ounces bread flour (about 2 1/2 cups)
- 6.47 ounces all-purpose flour, divided (about 1 1/4 cups plus 3 tablespoons) $
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon, divided
- 1/4 teaspoon ground nutmeg
- Dash of ground cloves
- 1 cup mashed cooked delicata squash (about 1 [1-pound] squash) $
- 1 tablespoon canola oil $
- Cooking spray
- 1/2 cup packed brown sugar $
- 2 tablespoons butter, melted
- 2 teaspoons water
- 3 tablespoons finely chopped walnuts, toasted
- Glaze:
- 1/3 cup water $
- 1/2 cup maple sugar or light brown sugar $
- 1 tablespoon butter
- 1 tablespoon half-and-half
- 1/2 teaspoon vanilla extract
Preparation
1. To prepare rolls, combine the first 3 ingredients in a small bowl, and let stand for 10 minutes.2. Weigh or lightly spoon bread flour and 5.63 ounces (about 1 1/4 cups) all-purpose flour into dry measuring cups; level with a knife. Combine bread flour, 5.63 ounces all-purpose flour, salt, 1/2 teaspoon cinnamon, nutmeg, and cloves in a large bowl, stirring with a whisk. Add yeast mixture, squash, and oil, and stir just until moist. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 6 minutes), adding enough of the remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size. (Gently press two fingers into dough. If the indentation remains, dough has risen enough.) Punch dough down; cover and let rest for 5 minutes. Turn the dough out onto a lightly floured surface, and roll dough into a 20 x 12-inch rectangle. Combine the remaining 1 teaspoon cinnamon, brown sugar, 2 tablespoons melted butter, and 2 teaspoons water in a small bowl; spread mixture evenly over dough, leaving a 1/4-inch border. Sprinkle evenly with nuts. Roll the dough, jelly-roll fashion, starting with long side. Cut roll crosswise into 16 equal slices. Arrange rolls, cut sides up, in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Cover and let rise for 30 minutes or until doubled in size.
4. Preheat oven to 375°.
5. Bake at 375° for 33 minutes or until brown. Cool 5 minutes on a wire rack.
6. To prepare glaze, combine 1/3 cup water and maple sugar in a small saucepan over medium-high heat; bring to a boil. Reduce heat to medium; simmer 5 minutes, stirring occasionally. Remove from heat; stir in 1 tablespoon butter, half-and-half, and vanilla. Cool 5 minutes; drizzle over rolls.
Roasted Root Vegetables with Chermoula (featuring Turnips and Winter Squash) (www.eatingwell.com)
Ingredients
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, minced
- 2 teaspoons paprika, preferably sweet Hungarian
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 medium baking potato, peeled and cut into 1-inch chunks
- 1 medium sweet potato, peeled and cut into 1-inch chunks
- 1 medium turnip, peeled and cut into 1-inch chunks
- 1 medium rutabaga, peeled and cut into 1-inch chunks
- 2 medium carrots, cut into 1/2-inch slices
- 8 ounces peeled and seeded butternut squash, cut into 1-inch chunks (see Shopping Tip)
Preparation
- Preheat oven to 425°F.
- Place oil, garlic, paprika, cumin and salt in a food processor or blender and pulse or blend until smooth.
- Place potato, sweet potato, turnip, rutabaga, carrots and squash in a roasting pan large enough to accommodate the pieces in a single layer. Toss with the spiced oil mixture until well combined.
- Roast the vegetables, stirring once or twice, until tender, 45 to 50 minutes.
Daikon Radish Rémoulade (www.epicurious.com)
Ingredients
- 1 pound daikon radish (available at specialty produce markets and> many supermarkets), peeled
- 3 tablespoons Dijon-style mustard
- 4 tablespoons olive oil
- 1 teaspoon wine vinegar
- 1/4 cup minced fresh parsley leaves
Cut the daikon into 2-inch-long fine julienne strips or grate it coarse. Rinse a large bowl with hot water, dry it, and in it whisk the mustard with 3 tablespoons hot water. Add the oil in a slow stream, whisking until the dressing is emulsified, and whisk in the vinegar and salt and pepper to taste. Add the daikon strips and the parsley and toss the mixture well.
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Please tell us if you can't identify something on the market table,
don't know what to do with a particular item, have a food allergy we
should know about, or if you have other questions or comments. We love
to hear from you!
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